Description
A colorful, zesty pasta salad with rotini, crisp veggies, creamy mozzarella, and a tangy vinaigrette. Perfect for summer gatherings, meal prep, or quick weeknight sides. Chilling enhances the flavors for a fresh, satisfying dish everyone loves.
Ingredients
12 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup mozzarella pearls, drained
1/2 cup black olives, sliced
1/2 cup red bell pepper, diced
1/3 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon white vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
3/4 teaspoon salt (plus more for pasta water)
1/2 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook rotini pasta for 9-10 minutes until al dente. Drain, rinse under cold water, and shake off excess moisture.
While pasta cooks, halve cherry tomatoes, dice cucumber and red bell pepper, finely dice red onion, and chop parsley.
In a small bowl or jar, whisk together olive oil, lemon juice, white vinegar, Dijon mustard, honey, Italian seasoning, garlic powder, salt, and black pepper.
In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, mozzarella pearls, black olives, red bell pepper, red onion, parsley, and Parmesan cheese. Pour dressing over the salad and toss to coat evenly.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Chill for up to 48 hours for enhanced flavor depth
Store in an airtight container in the fridge for 2-3 days
Use a gluten-free pasta alternative for dietary restrictions
Adjust cheese or lemon juice to taste
- Prep Time: 20
- Cook Time: 10
- Category: Recipes
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg